Warning: You're about to see a variety of vegan, paleo and carb-free options—and though they may look a little wacky, they taste amazing and are as healthy as a salad. Done and done.

Fig and Goat Cheese Pizza

Fig and Goat Cheese Pizza

Not only is this one of the best flavor combinations when it comes to pizza—and sandwiches, and bruschetta… but we digress—it also comes out of the oven looking dinner-party-ready. The sweetness of the figs is offset by the peppery arugula, making for a pie that curbs cravings all around.

Asparagus and Goat Cheese Party Pizzas

Asparagus and Goat Cheese Party Pizzas

The last thing you need is your guests in a food coma, so serve this combo of crumbly goat cheese and fresh asparagus. It’s the perfect finger food for any event.

¼ cup olive oil

1 clove garlic, finely chopped

2 tsp fresh thyme leaves

6 ½ oz ricotta cheese

4 oz goat cheese, crumbled

1 lb asparagus, trimmed, halved lengthways

¼ cup fresh parsley sprigs, loosely packed

Pizza dough

1 ½ cups bread flour or all-purpose flour

1 tsp dried yeast

1 tsp superfine sugar

1 tsp fine table salt

1 Tbsp olive oil

½ cup warm water (approximately)

Combine flour, yeast, sugar, and salt in a medium bowl; make a well in the center. Stir in oil and water to mix to a soft dough. Knead dough on floured surface, about 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover; stand in a warm place, about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.

Heat oven to 475°F. Oil two oven or pizza trays; place in heated oven.

Divide dough in half; roll each half on floured surface into 6”x16”-inch rectangles. Place on trays.

Combine oil, garlic, and half of the thyme in a small bowl; brush about two-thirds of the oil mixture over pizza bases. Top with both cheeses and asparagus. Brush with remaining oil mixture; sprinkle with remaining thyme.

Bake pizzas ,about 15 minutes or until bases are browned and crisp. Cut each pizza into 12 pieces. Serve sprinkled with parsley.